- 2 Duck Breasts
- 3 Beetroots, peeled and cubed
- 80ml Balsamic vinegar
- 120g Risotto rice (we used arborio)
- 750ml Stock (veg, duck or chicken)
- 1 Onion, finely chopped
- 3tsp Brown sugar
- 50g Butter
- Zest of 1 lemon
- Olive oil
- Sea salt & pepper
Start making your risotto by adding the onion and beetroot into a large saucepan or deep frying pan with a good glug of olive oil and pinch of salt. Bring to a high heat and add in the rice. Stir well until the beetroot and onions are just starting to caramelise and rice is nicely glazed.
Add half of your stock, the sugar and the balsamic vinegar before turning down to a low heat and allow to simmer for 15 mins. Then add the remaining stock and simmer for a further 25 mins.
Preheat your oven to 180.
Meanwhile, place an ovenproof frying pan on a high heat then pat dry your duck breasts, rub the skin with sea salt and place them skin-side down into the pan. You should hear a nice sizzle. Cook for 10 mins before turning and cooking the underside for 5 mins on the hob. Place the pan into the oven keeping the breasts skin-side up and cook for 15 minutes.
Add the butter and lemon zest to your risotto and stir through. Make sure to give it a try and make sure it's to your taste, add salt, sugar or more balsamic of you feel it needs it. And if you need to loosen it up, add a dash of water.
Serve the duck breasts atop a good serving of the risotto. Deglaze your duck pan with a little butter and white wine if you wish and pour over the dish. Grind plenty of black pepper over it all and tuck in. The perfect date-night dish awaits.